Asian Comfort Food (Coconut-Curry Chicken Noodle Soup)
Servings
Prep Time
Cook Time
Ready In
Recipe: #16829
January 19, 2015
Categories: Main Dish, Soups/Stews, Poultry, Chicken, Fruit, Coconut, Asian, Thai, Entertaining, Sunday Dinner, Winter, Boil, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
"Chicken is the favored meat of choice for most Asian soups & a simple, but rich stock is key to success. This curried soup combines them w/coconut milk plus simple ingredients & an easy prep to create a tasty soup course (or 1-dish meal at your option). To allow for health issues & personal preferences, no salt or soy sauce is added to the soup, but soy sauce can be added at the table as desired. (Times do not include time for meat & stock to cool) Enjoy!"
Ingredients
Nutritional
- Serving Size: 1 (311.9 g)
- Calories 385.1
- Total Fat - 14.6 g
- Saturated Fat - 9.5 g
- Cholesterol - 381 mg
- Sodium - 194.5 mg
- Total Carbohydrate - 31.8 g
- Dietary Fiber - 3.6 g
- Sugars - 7 g
- Protein - 31.3 g
- Calcium - 61.9 mg
- Iron - 5.2 mg
- Vitamin C - 11.8 mg
- Thiamin - 0.1 mg
Step 1
Rinse chicken pieces well & place in bottom of large stockpot or Dutch oven. Cover w/water & simmer 45 min (covered).
Step 2
Remove chicken to large bowl or platter. Allow chicken & stock to fully cool.
Step 3
While stock & chicken are cooling, prepare carrots & onions as directed & set aside.
Step 4
When stock has fully cooled, skim any foamy residue or congealed fat from surface of stock & discard. Strain stock through a fine sieve & return to stockpot.
Step 5
When chicken has fully cooled, remove & discard skin. Debone chicken, shred chicken meat as you go & return chicken meat to stockpot.
Step 6
Add 2 cans coconut milk, carrot coins, onion pieces and 1/4 cup (red or green) Thai curry paste to stockpot (or curry powder to taste if using). Stir well to combine flavors.
Step 7
Taste soup & adjust heat level (curry flavor) according to your preferences w/the addition of more curry paste (If using curry powder, you have already done this in Step 6 above).
Step 8
Over low heat, slowly return soup to a simmer & cook (uncovered) for 20 min.
Step 9
While soup is in final cooking stage, prepare rice noodles per pkg directions, drain well, rinse & set aside.
Step 10
If using snow peas as optional add, rinse well & add to simmering soup when 1 min of cooking time remains. When cooking is complete, remove soup from heat source & serve immediately.
Step 11
Place equal amount of rice noodles in the bottom of individual soup bowls, ladle soup over noodles, garnish as desired & serve w/a small dish of soy sauce on the table.
Step 12
NOTE: Although not a part of the recipe, I later thought mushrooms would also be good as an optional add.
Tips & Variations
- Stock pot or dutch oven
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